Claimjumpers’ Corned Beef Recipe

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Claimjumpers’ Corned Beef

Lynnda Cloutier


Absolutely wonderful! Use the fireplace as a focal point for dining on a fall evening and serve corned beef surrounded by a harvest of steamed vegetables.Unknown Source

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1 cup salt
1/4 cup sugar
2 quarts water
2 bay leaves
4 whole black peppercorns
1 clove garlic,crushed
1 tbsp. picking spice
1 beef brisket, 4 lbs.
2 bay leaves
4 whole black peppercorns
1 clove garlic, minced


3/4 cup bourbon
1 1/2 cups firmly packed dark brown sugar
3 tbsp. prepared mustard
3/4 cup apple juice

Directions Step-By-Step

Start corning beef 7 days before serving. In large pot, pour salt and sugar into the water, stirring to dissolve. Add 2 bay leaves, 4 peppercorns, 1 clove garlic and pickling spice. Place beef in brine. Place weighted plate on beef to keep beef submerged. Cover pot and refrigerate for 7 days. Turn beef at least once every day.
Remove beef from brine and wash well in clear water. Place beef in deep stock pot and cover with fresh water. Add remaining 2 bay leaves, 4 peppercorns and 1 clove garlic. Heat to boiling. Turn heat down immediately and simmer slowly, covered, for at least 3 hours or til tender. Remove corned beef from pot and put on rack in shallow roasting pan, fat side up. Prepare basting sauce by mixing bourbon with brown sugar, mustard and apple juice. Pour basting sauce over brisket. Roast at 400 degrees for 30 minutes, basting with pan juices every 10 minutes. Slice thinly on diagonal and serve with remaining sauce.

About this Recipe

Course/Dish: Beef